Wednesday, August 9, 2017

chicken + shrimp egg foo yong and black sauce

This is a regular in the house. (Can you consider once a month as regular?) Sometimes we buy them at our fave Chinese resto.

We ate this with store bought sweet and sour sauce as condiment. You can it with plain low-sodium soy sauce or ketchup too. 

Note: you might want to take a shower again afterwards. For some reason this dish makes you smell like egg foo yong all day long (lolol).

The print button is always on the top right of this post. Thank you much!

Makes 6 large (5" diameter) egg foo yong patties.


Black (or brown) Sauce:

2 cups water or low sodium chicken broth
if using water, add 1 cube of chicken bouillon or 1 teaspoon chicken seasoning
1/2 c hoisin sauce
1/4 c vinegar
1/4 c soy sauce
4 T cornstarch
1 t salt
1 t cracked black pepper

Whisk and simmer to a thick sauce. It should be almost black or dark brown when done.  

Egg foo yong:  

10 eggs
¼ c milk
¼ c oil
1 c chopped cooked shrimp, drained or blotted on paper towel
1 c cooked chicken breast, chopped (or cubed ham)
1 4 oz can of sliced mushroom; drained well and chopped
½ c finely chopped celery
½ c green peas; thawed, drained well
1/2 c chopped onion
1 bunch green onions, finely chopped (2/3-1 C)
4 cloves garlic, finely chopped (3 t)
4 T soy sauce
2 t salt
½ t cracked black pepper
1/3 c flour
1 t baking powder
½ t baking soda
½ c of cooking oil (2 T each patties)

Mix dry ingredients (last 5 ingredients) in a small bowl; set aside.

In a large bowl, whisk eggs, milk, oil and soy sauce; add the dry ingredients to the wet and whisk again until thoroughly combined.

Add the chicken, shrimp and vegetables and stir until well incorporated.  Set aside and let it rest for 15 minutes.

To cook, YOU WILL NEED: 

1. Non-stick skillet/pan (regular frying pan is okay but pre-heat pan and oil well; medium high for 8 minutes) 

2. Spider strainer/skimmer (substitute w/ slotted serving spoon)

3. Gravy ladle (subs. w/ tablespoon)

4. A lid to cover the egg foo yong while cooking


Preheat non-stick skillet/pan on medium high for 5 minutes.

Add 2 T oil to the skillet and preheat for at least 3 minutes.

Stir the egg foo yong mixture then using the skimmer, scoop egg foo yong mixture excluding the liquid. Pour in the center of the skillet/pan. Immediately using the gravy ladle, scoop liquid mixture to the brim of the ladle and pour in the middle of the egg foo yong that is in the skillet.

Using a spatula, shove the liquid mixture spreading out and towards the egg foo yong. It is what holds the ingredients together.

Lower heat to medium and cover with lid. Cook one side for 2 minutes. Uncover and carefully flip to cook the other side for another 2 minutes, covered with lid.

Repeat procedure until all egg foo yong mixture is cooked. Stir before scooping to avoid the flour to settle at the bottom of the bowl.

You can also keep the mixture in the refrigerator, covered for 2 days if you do not wish to cook all of it.

ube, purple yam: muffin or baked cake doughnut

This is the 3rd time i made ube (purple yam/purple sweet potato) muffins. the first and 2nd time was too dense and the color was both grayish-lavender in color.

Long story short, i made it right this time. scroll down for the recipe. NOTE: print button is on the upper, right hand side of this post.

Makes 12 cupcake size or 6 jumbo muffins.


Streusel topping (optional): (recipe by: Sarabeth's Bakery; Sarabeth Levine)

6 Tbsp. flour
1 Tbsp. sugar
1 Tbsp. brown sugar
1/8 tsp. ground cinnamon
2 1/2 Tbsp. butter, melted
1/4 tsp. vanilla


Mix with fingers or fork in a small bowl; set aside.

Ube Muffin:

1 T baking powder
1/4 t salt
2 cups cake flour
3/4 c sugar
2 eggs
3/4 c coconut oil (or any neutral cooking oil) or melted butter
1 t ube extract (optional)
1 t vanilla extract (if NOT using ube extract)
1 t purple gel food color (optional)
1 cup mashed purple yam/ube


Preheat oven to 400° F. Brush muffin or cupckae pan with oil and sprinkle with flour; remove excess  flour by tapping it off. Or use a muffin/cupcake cups instead.

Combine flour, salt, baking powder in a large bowl; set aside

In another bowl whisk eggs, sugar, melted butter or oil, vanilla extract (or ube extract) and gel food color (if using).

Transfer wet ingredients to the dry ingredients and stir. Fold in mashed ube/purple yam until well incorporated. Set aside to rest for 20 minutes.

Fill muffin cups almost to the brim with batter. Top with streusel.

Bake for 15 minutes at 400° F. Reduce heat to 375° F and continue baking for 15-20 more minutes or until a bamboo barbecue stick/toothpick inserted to the bottom of a muffin comes out clean.